May 18, 2012 3:21 PM
TUCSON - Today on News 4 Cooks, David Matias of Mosaic Café stopped by the make Ceviche, a popular seafood dish, typically made from fresh raw fish marinated in citrus juices, such as lemon or lime, and spiced with chili peppers.
1 lb shrimp, peeled, deveined and roughly chopped
1/4 cup carrots, small diced
1/4 cup celery, small diced
1/4 cup white or yellow onion, small diced
1/4 cup cucumber, small diced (peeled and seeded)
3-5 fresh Serrano chiles, small diced (seeded and deveined)
1/4 cup fresh green chilies, small diced
3 cups tomatoes, small diced (with seeds and juice)
1/4 cup fresh cilantro, chopped
1 cup fresh squeezed lemon juice
1 cup fresh squeezed lime juice
3 heavy dashes of Tabasco
1 tsp Worcestershire sauce
2 cups tomato juice (such as V8 or Clamato)
Salt and pepper, to taste
A small pinch of Mexican oregano
In a bowl, combine all ingredients and allow to marinate in refrigerator for 3-24hrs.
Serve over corn tostadas and top with queso fresco and avocado slices.